The Recipe: Sweet & Savory All in 1 Bite!
I love the merge of sweet and savory when they are blended in to one. It cuts out the potential ‘It’s to Sweet’ or ‘To Salty’ comment but I admit most times is an acquired taste. Having said that I offer you something different this week which is set on a much healthier note but still ready to satisfy all those cravings for something sweet. Perfect for kids snacks without feeling the guilt of feeding your kids sugar and ideal with a cup of coffee, we are making….
“Carrot and Zucchini Bars with Lemon Cream Cheese Frosting” credit goes to
Carrot and Zucchini Bars:
- 2 eggs, slightly beaten
- 3/4 cup packed brown sugar
- 1/2 cup canola oil
- 1/4 cup honey
- 1 tsp vanilla
- 1 1/2 cups shredded carrot
- 1 cup shredded zucchini
- 1/2 cup chopped walnuts
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp ground ginger
- 1/4 tsp baking soda
Lemon Cream Cheese Frosting:
- 1 (8 oz) pkg reduced fat cream cheese
- 1 cup powdered sugar
- 1 1/2 tsp lemon zest
- Preheat oven to 350 degrees F. In a large bowl, whisk together the eggs, brown sugar, oil, honey, and vanilla. Don’t worry about clumps of the brown sugar, those will dissolve as it sits while you prepare the remaining ingredients. Then fold in the carrot, zucchini, and walnuts
- In another bowl combine add the flour, baking powder, ginger, and baking soda. Whisk to blend together.
- Add to flour mixture to the wet mixture. Stir just until combined. Spread batter into an ungreased 13x9x2-inch baking pan.
- Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
- Once the cake is cooled prepare the frosting. In a medium mixing bowl, beat the fosting ingredients with an electric mixer on medium speed until fluffy. Spread or pipe the frosting over the cooled bars. Makes 36 bars.
WE SAID THIS: We Can’t Wait To Make Them Ourselves! Enjoy Your Friday Guys. 🙂
